Preheat oven to 350 degrees F. For crust, in a food processor combine graham crackers, almonds, and sugar. Cover and process with on/off pulses until crackers are finely crushed. Add melted butter; cover and process with on/off pulses until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes or until edges start to brown. Cool on a wire rack.
Using the back of a large spoon, spread softened coffee ice cream over cooled crust. Spread fudge topping over coffee ice cream. Freeze about 1 hour or until topping is set.
Spread softened dulce de leche ice cream over fudge topping. Cover and freeze for 12 to 24 hours.
Position oven rack so top of torte is about 4 inches from the heat source. Preheat broiler. Place springform pan on a baking sheet. Quickly spread marshmallow creme over top of torte. Sprinkle with marshmallows and chocolate pieces.
Broil for 30 to 60 seconds or just until marshmallows are golden. Using a warm knife, loosen torte from sides of pan; remove sides of pan. Cut torte into wedges. Serve immediately.
